Simple Sourdough Starter & Maintenance Guide

🥘 Ingredients

• all-purpose flour or unbleached bread flour
  50 g
• filtered water (80°F)
  50 g
• water
  50 g
• whole wheat or rye flour
  50 g

🍳 Cookware

• 1-quart glass mason jar
• wooden chopstick

1. 1

   In a clean 1-quart glass mason jar , stir equal parts whole wheat or rye flour and lukewarm filtered water (80°F) with a wooden chopstick or silicone spatula until no dry flour remains.

   whole wheat or rye flour: 50 g, filtered water (80°F): 50 g
2. 2

   Cover jar loosely with a lid or cloth secured with a rubber band. Place in a warm spot (75°F to 80°F) for ⏱️ 24 hours .
3. 3

   Discard all but 50g of starter from the jar.
4. 4

   Add all-purpose flour or unbleached bread flour and lukewarm water (1:1:1 ratio by weight).

   all-purpose flour or unbleached bread flour: 50 g, water: 50 g
5. 5

   Stir thoroughly, scrape down inside edges of jar, place rubber band at level of starter to track rise, and let sit at room temp for ⏱️ 24 hours .
6. 6

   Repeat feeding daily. Starter is mature and ready to bake when it reliably doubles or triples in volume within 4 to 6 hours after feeding and passes the float test.
7. 7

   If baking weekly, store fed starter in refrigerator. Feed once a week: discard down to 50g, feed with 50g flour and 50g water, let sit at room temperature for ⏱️ 2 hours until starting to bubble, then return to fridge.n